Tuesday, August 21

Duck & Vegetable Asian Noodles

I made extra duck from this meal and re-purposed it for this weeknight-friendly noodle dish (adapted from this recipe). Most Asian noodles I make are more of a stir-fry, but this dish is basically like making Italian pasta but with Asian flavors. I love all of the crunch and greenery from the bok choy and onions, which form a really nice balance to the silky noodles and rich duck meat. It's a great one-pot dish that can easily be adapted to whatever leftovers you might have on hand (I think pork would be a great substitute for the duck) and leftovers make a great lunch the next day.

Duck & Vegetable Asian Noodles:

Melt 2 tbsp. duck fat* in a hot pan and add in 1 minced onion.

Cook for 5-7 minutes, or until starting to caramelize, then add in 1 bulb of thinly sliced bok choy.

Cook for another 4-5 minutes, or until softened, then add in 4 cloves of minced garlic and cook for another minute.